2 containers of 16 oz black beans. You can soak dried black beans for 24 hrs and then use them in the chili...cooking time will be slightly longer

1 cup quinoa uncooked.

1 jar of your favorite organic salsa - I use Muir glen

2 Tb olive oil or coconut oil...your preference

2 Tb chili powder

2 Tb ground cumin

2 Tb ground coriander

2 teaspoons cinnamon

If you like curry you can substitute the chili powder for curry powder.

1 Tb. Tomato paste

6 cups vegetable broth

A handful of cilantro chopped to add at the end

Heat the oil in a large pot over medium high heat. Once hot toss in the chopped red onion and let it cook until slightly browned. Add the garlic and cook about 30 seconds until fragrant. Add carrots and cook until soft, then add peppers and cook all vegetables until soft and slightly browned. You may need to add a little broth to deglaze the pan and allow the vegetables to cook more and not burn. Once vegetables are a little browned add in all of your spices and stir to coat and cook for 2-3 minutes. It should be fragrant but not burning. Once the spices have incorporated and it smells lovely you can add the broth, sweet potatoes, salsa, tomato paste, and quinoa. If you need more broth add a bit more so it's just a few inches over the vegetables. Bring the heat down to medium and let this come to a slow boil for about 20-30 minutes until sweet potatoes are tender and quinoa is cooked. You can tell the quinoa is done by noticing a little tail that somewhat detaches from the quinoa kernel. It will be soft and no longer hard as well. Taste the chili and add lemon juice if it tastes slightly bland (or lacking salt...lemon or lime juice is a good salt substitute for flavor).

Right before serving chop a large handful of cilantro and mix in to chili. For an extra kick of healthy fats add some sliced avocado on top and some nutritional yeast for B vitamins and a nutty finish.